I'm at the computer trying to decide what to put up for the February recipe.
Its raining outside. Something wintery, warm and homey smelling. The following recipe is
perfect and is a great side dish or topping or it can be served as warm fruit.
APPLE-PEAR COMPOTE
We serve this compote with our stuffed french toast. We also have pure maple
syrup and Olallieberry preserves on the table, but this compote is what our guests like
best. You can use only apples (which I often do) when you can't find good pears or just
don't want to fuss with them.
APPLE-PEAR COMPOTE
INGREDIENTS
4 tart apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
2 cups apple cider
1 cup brown sugar
3 tbs. candied ginger, chopped
1/2 tsp. allspice
1/2 cup dried cranberries
1/2 cup dried currants
METHOD
Combine all ingredients in a pot and simmer until apples and pears
are tender. Let mixture sit for several hours or overnight. Heat before serving and reduce
liquid by about one-third.
This compote will keep in the refrigerator for up to seven days.
The apples tend to absorb the liquid; so, add a little apple cider and reheat.
